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An overhead shot of a large skillet filled with spring vegetable orzo pasta. The dish is colorful with green asparagus, peas, and spinach mixed with the orzo.

Orzo Primavera: A Fresh & Easy One-Pan Meal

A vibrant, one-pan Orzo Primavera featuring tender orzo pasta and fresh spring vegetables tossed in a light, creamy lemon-parmesan sauce. Ready in under 30 minutes, it's the perfect weeknight dinner!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Italian-American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 tbsp Unsalted Butter
  • 1 Shallot finely chopped
  • 3 cloves Garlic minced
  • 1.5 cups Orzo uncooked
  • 4 cups Chicken or Vegetable Broth low-sodium
  • 1 bunch Asparagus trimmed and cut into 1-inch pieces
  • 1 cup Frozen Peas
  • 1/2 cup Parmesan Cheese freshly grated, plus more for serving
  • 1 Lemon zest and juice
  • 2 cups Fresh Spinach packed
  • 2 tbsp Fresh Dill chopped
  • 2 tbsp Fresh Parsley chopped
  • Salt and Freshly Ground Black Pepper to taste

Equipment

  • 1 Large Skillet or Dutch Oven
  • 1 Cutting Board
  • 1 Chef's Knife

Instructions
 

  1. Heat olive oil and butter in a large skillet or Dutch oven over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add the uncooked orzo to the skillet. Stir constantly for about 1-2 minutes until the pasta is lightly toasted and smells nutty.
  3. Pour in the broth, increase heat to high, and bring to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 10-12 minutes, stirring occasionally, until the orzo is nearly al dente and has absorbed most of the liquid.
  4. During the last 3-4 minutes of cooking time, stir in the asparagus pieces and frozen peas. Replace the cover and allow them to steam with the pasta until crisp-tender.
  5. Remove the skillet from the heat. Stir in the grated Parmesan cheese, lemon zest, lemon juice, fresh dill, and fresh parsley. Add the fresh spinach and stir until it has wilted and the cheese has melted, creating a creamy sauce.
  6. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh herbs if desired.

Notes

Tip 1: For the best texture, use freshly grated Parmesan cheese. It melts much better than pre-shredded varieties.
Tip 2: Feel free to substitute other quick-cooking vegetables like chopped zucchini or bell peppers. Add them along with the asparagus.
Tip 3: If the sauce becomes too thick, stir in a splash of warm broth or water to reach your desired consistency.